Viviani Ruffo de Oliveira (Viviani R de Oliveira)

Scopus Author ID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 11

Top Topics

Candida Albicans

Top Venues

Foods (Basel, Switzerland)

International journal of environmental research and public health

Journal of texture studies

Journal of the science of food and agriculture

This page only lists publications with an associated author ORCID identifier.

Publications

Fabiana Magnabosco de Vargas, Louise Thomé Cardoso, Amanda Didoné, João P M Lima, Janaína Guimarães Venzke, Viviani Ruffo de Oliveira
Celiac Disease: Risks of Cross-Contamination and Strategies for Gluten Removal in Food Environments. International journal of environmental research and public health 21 (2) (2024)
Fabiana Magnabosco de Vargas, Louise Thomé Cardoso, Amanda Didoné, João P M Lima, Janaína Guimarães Venzke, Viviani Ruffo de Oliveira
Celiac Disease: Risks of Cross-Contamination and Strategies for Gluten Removal in Food Environments. International journal of environmental research and public health 21 (2) (2024)
Fabiana Magnabosco de Vargas, Louise Thomé Cardoso, Amanda Didoné, João P M Lima, Janaína Guimarães Venzke, Viviani Ruffo de Oliveira
Celiac Disease: Risks of Cross-Contamination and Strategies for Gluten Removal in Food Environments. International journal of environmental research and public health 21 (2) (2024)
Marina Rocha Komeroski, Viviani Ruffo de Oliveira
Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products. Foods (Basel, Switzerland) 12 (14) (2023)
Helena de Oliveira Schmidt, Viviani Ruffo de Oliveira
Overview of the Incorporation of Legumes into New Food Options: An Approach on Versatility, Nutritional, Technological, and Sensory Quality. Foods (Basel, Switzerland) 12 (13) (2023)
Jaqueline Menti Boff, Virgílio José Strasburg, Gabriel Tonin Ferrari, Helena de Oliveira Schmidt, Vitor Manfroi, Viviani Ruffo de Oliveira
Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour. Foods (Basel, Switzerland) 11 (23) (2022)
Nariéli Felipetto, Patrícia Arruda Scheffer, Karen Mello de Mattos Margutti, Joice Trindade Silveira, Clandio Timm Marques, Cátia Regina Storck, Viviani Ruffo de Oliveira, Elizabete Helbig, Verônica Cortez Ginani, Ana Lúcia de Freitas Saccol
Brazilian Consumers' Perception towards Food Labeling Models Accompanying Self-Service Foods. Foods (Basel, Switzerland) 11 (6) (2022)
Jaqueline Menti Boff, Virgílio José Strasburg, Gabriel Tonin Ferrari, Helena de Oliveira Schmidt, Vitor Manfroi, Viviani Ruffo de Oliveira
Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour. Foods (Basel, Switzerland) 11 (23) (2022)
Jaqueline Menti Boff, Virgílio José Strasburg, Gabriel Tonin Ferrari, Helena de Oliveira Schmidt, Vitor Manfroi, Viviani Ruffo de Oliveira
Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour. Foods (Basel, Switzerland) 11 (23) (2022)
Helena de O S Schmidt, Marina Rocha Komeroski, Thaís Steemburgo, Viviani Ruffo de Oliveira
Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet. Journal of texture studies (2021)
Helena de Oliveira Schmidt, Fernanda C Rockett, Carlos H Pagno, Jucelaine Possa, Renato Q Assis, Viviani Ruffo de Oliveira, Vanuska L da Silva, Simone H Flôres, Alessandro de Oliveira Rios
Vitamin and bioactive compound diversity of seven fruit species from south Brazil. Journal of the science of food and agriculture 99 (7) (2019)